Preheat the oven to 170°C and grease a 2.5 litre bundt tin.
Combine oil, dark brown sugar, and black treacle in a bowl.
Beat in flat cider, eggs, and grated ginger until smooth.
Whisk flour, baking powder, bicarb, and spices together in a separate bowl.
Gradually beat the dry ingredients into the wet mixture to form a smooth batter.
Bake for 45 to 50 minutes until a tester comes out clean.
Cool on a wire rack for 30 minutes before turning out.
Melt butter, sugars, and syrup for the sauce and simmer for 3 minutes.
Stir in cream and smoked salt and cook for one further minute.
Drizzle the warm sauce over the cooled cake.